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    Buttery Eggs with Huon Salmon

    Silky, buttery eggs. You’ll never want your eggs scrambled any other way after trying this dish from Scott Gooding!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    150g Huon Smoked Salmon - roughly chopped
        •    2 tbsp Butter
        •    2 Shallots - chopped
        •    1/2 Leek - Finely Sliced
        •    6-8 Eggs - Free Range and whisked
        •    Sea salt
        •    Black pepper


    1. Heat the butter on a low heat in a large fry pan. Add the onion, shallots and leeks. Cook for 5-6 minutes or until softened.
    2. Gently whisk eggs in a separate bowl. Add eggs to the pan and continue to cook on a low heat. Stir occasionally. Cook to cook to your preference. Remove from the heat. Season and add the Cold Smoked Huon Salmon.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/buttery-eggs-huon-salmon/

    Reserve Selection Hot Smoked Ocean Trout Blacken Spice Mexican Salad

    As said by Tenina this recipe is “easy, tasty, so pretty and really more-ish”. This is sure to end up on high rotation on your home kitchen menu!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time:15 minutes
        •    Yield: Serves 4


        •    500g Reserve Selection Hot Smoked Ocean Trout with Blackened Spice
        •    50g dulse flakes
        •    2 eschalots, peeled
        •    1 handfull coriander leaves and roots

        •    3 tsp cumin powder
        •    freshly cracked black pepper
        •    EVOO as needed
        •    1 punnet grape tomatoes, halved
        •    2-4 spring onions, sliced on the angle
        •    1 pack salad leaves (of choice)
        •    1-2 avocados, diced
        •    1 red capsicum, diced
        •    3-4 tortillas prepared or purchased
        •    100g parmesan, cubed
        •    2 tsp cumin seeds

        •    2 tsp coriander seeds
        •    1 - 2 garlic cloves


    1. Using a fork pull the trout apart, but don’t make the pieces too small. (And try not to eat more than your fair share!)

    2. Place eschalots, coriander roots, lime juice, salt, cumin, paprika, pepper and EVOO into Thermo bowl and blend 3 sec/speed 6. Pour over trout and refrigerate until service.

    3. To make Tortilla Chips, preheat oven to 180℃.

    4. Place 4-5 tortillas onto large flat lined trays and brush with EVOO.

    5. Place cheese, seeds and garlic into Thermo bowl and mill 8 sec/speed 10.

    6. Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.

    7. Bake 10-12 minutes until crispy and golden.

    8. To serve combine the trout and salad mixtures and place a portion on each plate.

    9. Top with a few of the Tortilla Chips.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/reserve-selection-hot-smoked-ocean-trout-blackened-spice-mexican-salad/

    Huon Smoked Salmon, Pomegranate and Quinoa Salad

    This tasty salad was created by Christina at the Hungry Australian for our Reserve Selection Blogger Challenge.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    3 cups water
        •    1 cup quinoa
        •    1 bunch asparagus, trimmed
        •    1 bag mixed salad leaves
        •    250g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
        •    1 ruby grapefruit peeled, sliced and halved into mini fan shapes
        •    1 pomegranate (for the seeds)
        •    2 tbsp Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
        •    For Dressing
        •    3 tbsp best quality virgin olive oil
        •    1 tbsp red wine vinegar
        •    1/2 tsp honey
        •    1/2 tsp mild grainy mustard
        •    1/2 red onion (optional)
        •    Handful snow pea sprouts (optional)
        •    Salt and pepper to taste


    1. Cook quinoa in water according to packet instructions and leave aside to cool.
    2. Steam asparagus and leave to cool.
    3. To assemble salad, spread mixed salad leaves on a large platter.
    4. Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
    5. Garnish with snow pea sprouts and salmon caviar and serve with dressing.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-pomegranate-quinoa-salad/

    Southern Barbecue Chicken Drumsticks

    Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4-5


        •    2 tbsp brown sugar
        •    2 large cloves garlic, chopped
        •    2 tsp salt
        •    1 tsp black pepper, freshly ground
        •    10 chicken drumstick
        •    3 tbsp vegetable oil
        •    1 cup onions, finely chopped
        •    1 12 cup ketchup
        •    14 cup white wine vinegar
        •    14 cup Worcestershire sauce


    1. Mash together brown sugar, garlic, salt, and black pepper in a mortar and pestle to form a paste. Spoon the paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
    2. Heat oil in a saucepan over medium heat. Add onion and saute until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce, bring to a simmer, and cook until the flavors blend, about 7-10 minutes.
    3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
    4. Grill chicken until lightly browned on all sides. Turn off one of the burners or move the coals and arrange the chicken so there is no heat source directly below it. Baste drumsticks with sauce and cook for another 10 minutes; turn again and baste with sauce. Continue to grill the chicken until the juices run clear, 10 to 15 minutes more depending on the size of the drumsticks. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

    This great family recipe is thanks to Kitchme Recipes at http://www.kitchme.com/recipes/southern-barbecue-chicken-drumsticks

    Zesty Ginger Duck with Rhubarb

    A full-flavoured, bitter-sweet mixture of duck with rhubarb and orange makes a tasty dressing for penne or rigatoni, showing that a modest portion of meat goes a long way with the right pasta in an interesting sauce. Crisp green vegetables complete this simple, but stylish, stir-fry.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    340 g (12 oz) boneless duck breasts
        •    400 g (14 oz) penne or other pasta shapes
        •    1½ tbsp sunflower oil
        •    1 large garlic clove, crushed
        •    2 tbsp finely chopped fresh root ginger
        •    225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
        •    10 spring onions, thinly sliced
        •    300 g (10½ oz) runner or French beans, thinly
        •    sliced or cut into short lengths
        •    75 g (2½ oz) watercress sprigs
        •    4 oranges, peeled, halved and sliced
        •    salt and pepper
        •    Marinade
        •    finely grated zest and juice of 1 large orange
        •    3 tbsp sugar
        •    1 tbsp soy sauce
        •    1½ tsp finely chopped fresh root ginger
        •    8 juniper berries, lightly crushed
        •    4 black peppercorns, lightly crushed


    1. Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the duck breasts.

    2. Remove the skin and all surface fat from the duck breasts. Thinly slice the breasts crossways, then cut the slices lengthways into fine strips. Add the strips to the marinade and stir to coat them well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.

    3. When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.

    4. Drain the duck in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the duck and stir-fry for 3–4 minutes or until the duck strips are well browned.

    5. Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.

    6. Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.

    7. Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.

    8. Arrange the watercress on a large dish or on individual serving plates, and top with the hot beans and sliced oranges. Divide the duck and pasta mixture among the plates and serve.

    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/3035/zesty-ginger-duck-with-rhubarb.aspx